BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 7 2013

Orange Caprese Salad

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4 medium sized navel oranges
4 vine ripe tomatoes
1 medium sized red onion
1 lb. tub burrata cheese, available in specialty stores and some delicatessans (buffalo mozzarella can be substituted)
1 small bunch of green basil, leaves picked (approximately 10 leaves)
1 small bunch of opal basil, leaves picked
6 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
Fresh ground black pepper, to taste
Sea salt or any other larger flake salt, to taste

Peel the red onion. Using a sharp knife, slice it into approximately 1/8 inch rings and place in a shallow bowl. Squeeze the juice from one orange over the red onion. Add the red wine vinegar to the onions and season with salt and fresh ground pepper.

Allow the onions to marinate for one hour.

Using a sharp paring knife, remove the skin and pith from the remaining three oranges to expose the flesh. Slice the oranges horizontally into approximately six even wheels, 1/4 inch thick. Remove any seeds.

Leaving the stems of the tomatoes intact, slice the tomatoes horizontally as you did for the oranges, into approximately six even wheels, 1/4 inch thick.

Assemble each salad by alternating the orange, tomato and red onion slices on four plates and placing two nice spoonfuls of the burrata cheese in between two layers.

Garnish the plates with basil leaves. Drizzle the salads with the extra virgin olive oil and season to taste with salt and fresh ground pepper.